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Sunday, August 31, 2008

Just this week someone interchanged the words cobbler and crisps, crumbles and struesel and tried to convince me there were one in the same. They are not...there are differences. History shows that the early settlers from Europe tried their traditional meat 'pyes' in various forms in North America. Fruit being handy the pies were often fruit pies rather than meat. At the beginning...these fruit pies were eaten for breakfast or for main meals as fruit was plentiful....only in later years did it move from the main table to the dessert table. Here then are the differences in the types of 'pyes' or pies.

Cobbler - Cobblers are a North American deep-dish fruit dessert or pie with a thick crust (usually a biscuit crust) and a fruit filling (such as peaches, apples, berries). Some versions are enclosed in the crust, while others have a drop-biscuit or crumb topping.

Crisps and Crumbles - Crisps are baked with the fruit mixture on the bottom with a crumb topping. The crumb topping can be made with flour, nuts, bread crumbs, cookie or graham cracker crumbs, or even breakfast cereal. Crumble are the British version of the North American Crisp.

Betty or Brown Betty - A Betty consist of a fruit, most commonly apples, baked between layers of buttered crumbs. Bettys are an English pudding dessert closely related to the French apple charlotte. Betty was a popular baked pudding made during colonial times in North America.

Having never made a cobbler I decided to use the meager last pickings of blackberries this morning and combine them with apples for a fruit cobbler. You may use any combo of fresh fruit. This particular cobbler uses a full biscuit crust on top and is low ca (170 per slice actually) l....using Splenda and 1% milk. No extra sugar to take away from the goodness of the fruit.

Preheat oven to 375. Lightly coat an 8 x 8 inch baking dish or a 9 inch glass pie plate with non-stick cooking spray. In a large bowl toss the berries lightly with the Splenda, cornstarch and 1 tsp lemon juice. Place in baking dish.

In a small bowl combine the milk, t2 tsp lemon juice and the butter. Set aside

In another bowl, whisk together the flour, 2 tbsp Splenda, baking pwd. and baking soda. Add the milk mixture and mix it with a spoon until the dough comes together. Knead gently 3 to 4 times and then remove from bowl. On a lightly floured surface pat the dough out until large enoughto cover the baking dish. Place on top of the fruit. Brush with egg mixture. Cut small vents into the biscuit topping. Bake for 40 to 50 minutes until crust is brown and berries bubble up through vents. Lovely...simple.

Oh my...did my house smell wonderful today....the sweet tang of crab apple butter and the sourness of the apple cider vinegar combined with ginger, garlic and hot spices of the Tomato Ginger Jam that I am about to share with you. Mmmmmm......wonderful. A crisp fall breeze through the kitchen window and all was set .... when it came time to put it all in jars and prepare for photos....the rain came down and the rainbow came out...the end of an autumn day.

I've made this sauce on several occasions and tend to fall back on a mainstay with a few variations each time. This is the one I made today but you can add, modify as you please. Remember, this is a sauce of sorts...you can thicken if you reduce over heat for a longer period of time with a result more like a chutney. I don't know why they call it a jam as it is not something you would use as a spread on its own. Rather, it compliments fish very well, or something bland like a white cheese or a plain risotto. A little on the side then if you please.My mom used to make something similar to put on the top of her meatloaves although it was never quite this spicy.

Well.....I couldn't be happier. THIS recipe will for sure go into my B&B log of recipes. I must remember to buy a place with a crab apple tree or scout out the neighbourhood first, before purchasing. If I could bottle this scent and imprint the memories that the aroma evokes...I would. Believe me, your home will fill with delightful scents and memories of autumn...it is well worth the time and wee effort to make.

Not able to improve upon a timeless recipe...this recipe can be found in the Mennonite Treasury of Recipes @1962. The only changes I made was to split the recipe into 1/5th (but I will give you the whole recipe) and increased the spices. The spice amount noted for this large batch I am about to give to you...can easily be used in 1/5 the recipe...as I made. So feel free to double, or quadruple the spices. Good luck and enjoy!

Put through a coarse sieve. I don't own any such thing so with 1/5th of the recipe it was no big deal...if you are big time into preserves etc...you might want to get a proper sieve...my bad wrist was nearly done for in just this small amount.

Return to pot, add sugar and spices. Cook slowly until thick, about 2 hours....yep...2 hours....and your house will love you for it!
Pour into hot sterilized jars and seal at once.

Another great recipe from my sis in law. I had some extra corn on the cob so I used that but frozen or canned corn works too. A very nice vegetable side dish for any meal and it is something that can be prepared ahead of time and baked just before supper. Always a great idea when company is coming. I started gathering all the ingredients...the green pepper just picked from my garden. You need cooked corn for this recipe so if you are using corn on the cob..well that's where you start..so hurry, go cook the corn!
2 cups corn, drained and cooked
2/3 cup milk
2 eggs, beaten
1 cup shredded cheese(I used TexMex)
1/4 cup minced green and red pepper
1/2 teaspoon salt
dash black pepper, or to taste
dash crushed red pepper, if you don't like too much of a 'bite' just omit it
Pour into greased casserole dish and sprinkle with a mix of 1/2 cup cracker crumbs(12 crackers) and 2 tbsp melted butter. Bake at 350 for 45 min.

Saturday, August 30, 2008

My friend gave me this recipe to try on the weekend. I have been 'hankering' for some good old fashioned pickled beans. This was my first pickling experience. Sooo exciting...bought all the right equipment and soon the smell of the brine filled my home. Love that dill weed too. Brought back fall memories. Lets hope they taste as good as they smelled when I try them in two weeks. I'll report back on a comment.

combine the water, pickling salt and vinegar in a large pot and bring to a boil. When it begins to boil, reduce heat to low and keep at a simmer while you pack the jars.

In each jar place the following: 1 head of dill, 1 tbsp of pickling spice, 1 tbsp of mustard seed, 1 dried chili pepper (1/8 tsp crushed,), 2 cloves of garlic, and 1/8 tsp of alum. Pack beans into the spiced jars in a standing position.

Lade the hot brine into jars, leaving 1/2 inch of space at the top. Screw the lids onto the jars and process in a hot water bath for 6 minutes to seal. Store at least 2 weeks before eating.

Well, all my lids have snapped so I am off to bed....that means the seal 'took' right?

Thursday, August 28, 2008

Although several great recipes for pies have been posted already, I will add some more pictures and ideas so that we have more to glean from. Below I have the general pie pastry recipe for 1 double crust pie. This will fit a regular or a deep dish pie plate.

BASIC PASTRY ( for double crust pie)

1 2/3 cups flour

3/4 teaspoons salt

2/3 cup shortening or lard

4 tablespoons cold water

Method:

Combine flour, salt and shortening in medium sized mixing bowl.

Cut shortening into flour with pastry blender until pieces are the size of large peas.

Sprinkle with water and stir with fork, in circular motion, until there are no more lose crumbs.

Press together with hands and shape into a ball. Divide in half.

Turn out on floured surface, pat and shape with hands into circular shape then roll out a little larger than your pie plate. Roll onto rolling pin and unroll into pie plate. Bottom crust should come up higher than edge of pan

FRUIT FILLING – (deep) double crust

Brush unbaked bottom crust with slightly beaten egg whites, to keep from getting soggy. Fill with fresh or frozen fruit. (approx 6 cups) Sprinkle with mixture of sugar and flour that is WELL MIXED. (Amounts will vary depending on tartness of fruit and taste preference) I just shake or tap the pan so sugar disperses a bit.

Cover with second crust. Fold top crust over and under bottom crust, so that you can pinch the two layers together as you flute them.

Brush with beaten egg white and cut small slits. Bake at 400 F for 15 min. Turn down to 350 F and bake for another 50 min. or until juice bubbles out through slits.

If you want to make up some fruit pies in the summer while the fruit is handy and get the work over and done with, I would suggest multiplying the recipe:

1 pound (1 pkg) of shortening or lard,

5 ½ cups flour

2 1/2 teaspoons salt

1 egg, 3/4 cup water, 1 Tbsp vinegar

Divide the pastry into three or four balls and divide each ball again, so that you can make 3 large double crust pies or 4 small double crust pies to fit 9-inch foil pie plates.

Don’t forget to brush the bottom crust with an egg wash and then again the top.
Because the foil pie plates are smaller, use a little less fruit (4 – 5 cups) and a little less sugar mix if you want them slightly on the tart side.

Freeze pies first to freeze the egg wash on top, then transfer into plastic bags, or do the top egg wash just before baking. Note: a frozen foil plated pie will easily transfer into a glass pie plate later.

Extra Tips:
* Don’t knead pastry, rather handle as little as possible.
* If the pastry tears as you transfer it, don’t re-roll, rather patch and seal with egg wash later.
* Don’t add more liquids because it will give a tougher crust.
* Baked pie keeps up to 5 days in the fridge and can be re-heated. Pie can also be frozen raw and baked later.

Wednesday, August 27, 2008

I still had some blackberries left over from Sunday and a colleague had an apple tree that was bountiful this year so I was fortunate enough to be the recipient of some apples mid-workweek. I though I would quickly put together a combo dessert for work. This is a twist on the pie version....I hope you like it. I can proudly call it my own - a crust from one recipe....a unique blend of a 'struesel' topping and a filling I made up with a bit of this and a bit of that.... Hope they like it at work.

Pastry

1/2 cup butter1 egg3 to 4 tbsp cold water2 cups flourpinch of salt

Blend butter and flour and salt in food processor. Add egg. Mix just til dough 'pulls' up or combines. If needed, add water 1 tbsp at a time. Take out and form into a ball, wrap in saran and refrigerate for two hours or overnight.On a lightly floured surface roll out dough to form an 11 inch circle. Flip into your deep dish pie plate lightly coaxing the dough up the sides. Pinch the 'rim' and cut off excess. Place back in fridge for one hour.

Combine in a bowl and roll between palms of hand until well mixed into crumbs. Set aside.

FillingPreheat oven to 400.6 apples peeled, cut up into 1/2 inch or less cubes1/4 cup apple brandy (I never keep the stuff soI used what I had on hand...a little port)1 cup blackberries

In a large heavy skillet melt butter. Add apples and stir often over a fifteen minute time period. You may add some cinnamon...some like it just fresh without any spice. When soft - not soupy - add brandy and allow to absorb and burn off over high heat. If the mixture remains too runny add a bit (1 tsp) of custard powder or vanilla pudding powder but go easy....you don't want pudding. Allow mixture to cool.Arrange apple mixture on pastry. Sprinkle with blackberries. Crumble topping on top and then press it firmly with hand or spatula to form an even 'crust' cover.Bake in 400 degree oven for 20 to 40 minutes until top is golden brown. (The length of time will relate to how deep a dish you are using. Mine took 27 minutes with 3/4 inch deep plate. Just keep checking.) Serve warm with ice cream or a very nice -low sweetened and thick dollop of REAL whipping cream

Okay...I admit that the handwritten scrawl on the worn paper said "Peanut Butter Pin Wheel Cookies" but as mine did not turn out perfect....I am thinking a swirl is as good a name as any. I found this recipe inside a book in a stack of recipe books given to me to sort through from a good friend and colleague. The recipe seemed easy enough although peanut butter cookies are very sensitive and break easily, so do be careful and allow them to cool properly...on a rack! The aroma was so delicious I had to break down and be the taste tester this time....they did not disappoint.

Cream butter and sugar. Beat in peanut butter, vanilla and egg. Add baking soda and salt, stir until well distributed, then add flour and stir until it is absorbed. Chill dough for 45 minutes max.
While the cookie dough is chilling prepare the filling. Melt chocolate with butter in a bowl in ten second intervals in the microwave. Let cool slightly
Divide chilled dough in half. On a lightly floured surface roll each half into 10 X 8 inch rectangle and spread each rectangle with half the chocolate mixture, stopping about ½ inch from sides.Starting from long side roll up each rectangle jelly roll style to form 2 long rolls. Wrap separately seam side down in plastic wrap. Chill until firm at least three hours or overnight.
Using a sharp knife, cut into 1/4 inch slices. Place 1 1/2 inches apart on a lightly greased baking sheet. Bake at 375 degrees for 10-12 minutes of until lightly browned. Transfer to wire rack to cool. Makes about 2 1/2 dozen medium sized cookies. NOTE: Make sure that your oven is at the right temperature.

When I was dating my husband, his Mom would often have some of the young people from church over and she would make homemade tacos. They were a favorite then and have been one of the most requested meals from our girls and their friends while growing up. We all gathered in the kitchen and would each be given a few items to chop or grate. Have you ever heard of putting mashed potatoes, peas, and dill pickles in tacos? Well we do and it is tasty! Weird, but tasty! Try it, I think you will agree!

TACO SHELLS

1 cup white flour

1/2 cup corn meal

1 1/2 cups water

1 egg

1 tsp salt

Whisk ingredients together until you get a smooth runny batter.STEP ONE-dry frySpray a non stick fry pan with a small amount of PAMHeat on medium heat until pan is hot. Place about 1/2 cup of batter into the middle of the pan and with the back of a spoon swirl batter into a very thin circle. Allow to set and then flip to dry fry the other side. Place on cooling rack and continue until all the batter is used up. You will have about 6-8 shells. You can use these shells now or for added flavor and slight crispness deep fry in canola oil. They don't freeze well.STEP TWO-deep fry (optional)Using a deep sided fry pan add about 2 inches of oil to the pan and heat on med-high. You want the oil to be hot enough that when you drop the shell in it sizzles. (not too hot or they get too crispy) I usually just dip the corner of one shell into oil to check it out.When oil is hot enough drop shells in one at a time , let fry for about 20 seconds and then flip with a spoon and fork and fry about 20 more seconds. They should not get too crispy as you want to be able to roll them after filling. After deep frying each shell place on a cookie sheet lined with paper towel to absorb excess grease. Continue until you have all the shells fried. Once fried they are best eaten right aways. I keep them in a warm oven.Before I make the shells I usually cut up all the fillings. Put each item in a serving dish ready for everyone to fill their own shells.

2 cups of mashed potatoes - I add a bit of milk and butter to make them creamy

1 cup cooked peas

diced tomatoes

diced dill pickles

shredded lettuce

finely chopped onion

grated cheddar cheese

taco sauce - My in-laws always went to the States and bought La Victoria taco sauce at Fred Meyers. We haven't changed a thing. We still pick up a good supply for us and our married kids. There is just something about an original flavor. You can use any taco sauce of salsa.Get creative and add what you like. (sour cream, guacamole, black olives, celery re fried beans)You might think us weird, but we also have a tradition that we only drink Good Host Iced Tea with this meal....with lots of ice of course.AND our tradition for dessert, home made Chocolate Cake with Seven Minute Frosting. i will post that another time.

Harv just came home from his annual fishing trip to Shearwater Lodge in Bella Bella
and I now have 50 pounds of salmon in the freezer.
We made this salmon dish last night at my sister's place but I didn't have my camera.
So you get a picture of the fish freshly caught instead!

salmon fillets - We had Coho but any other variety is fine

1/2 cup mayonaise - or enough to cover the top of the salmon fillet

1 tablespoon Lemon pepper

1/2 teaspoon dried Dill or about 2 tablespoons fresh, minced

Place salmon skin side down on a foil lined baking sheet or foil pan.

Mix mayonnaise with the seasoning and spread over the top of the salmon pieces.

Bake or BBQ for 20- 25 minutes - test it with a fork at 15 or 20 minutes - if it begins to flake it is done. Do not overcook or it will be dry.

Sunday, August 24, 2008

The day started off rather gloomy and then turned to a steady downpour. But not before my Shepherd and I got in a picking of Blackberries..... This recipe is one I have pulled from a friend of a friend's of a friend's who runs a B & B. I can see why this made the menu...I am keeping it for my B & B Cookbook.

Preheat oven to 350 degrees F (177 degrees C). Butter a 9 inch (23 cm) spring form pan and line the bottom of the pan with parchment paper. Set aside.

For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside.

For cream cheese filling: Beat the cream cheese until creamy and smooth. Add the rest of the filling ingredients and beat until very smooth. Set aside.

For cake batter: In a separate bowl whisk together the flour, baking powder, and salt. Set aside.

In the bowl of your electric mixer, with the paddle attachment, cream the butter. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture, alternately with the milk, and beat only until combined. Spread the batter onto the bottom, and slightly up the sides, of the prepared pan. Next, spread the cream cheese filling over the cake batter. Scatter the fresh berries over the filling and top with the streusel.

Bake for about 60 to 70 minutes or until the streusel is golden brown and a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool slightly.

I have to admit....I was a bit skeptical. But in suddenly needing a quick 'boys' bar square for an afternoon get together I was desperate to quickly use what was at hand. I dashed to Cookie Madness where I have been successful before. Here was this terrific recipe with ALL the ingredients I had in the cooking cupboard. Well, okay...I had no idea what Golden Oreos were but I assumed the vanilla ones would do. The only changes I made were to use a mixture of pecan and walnuts (as I did not have enough pecans) and I only had fig newtons at home. My choco chips were of the tinier variety but equally as good.

Oh, and the cream cheese in the ingredient picture?Not needed...it was just along for the 'ride'as it was waiting for a photo session with my next baking venture.

Preheat your oven to 375. Combine your dry ingredients. Do the usual cutting in of the butter or margarine until you end up with coarse crumbs. Add your dry fruit. Add two eggs to the buttermilk and beat lightly. Add to dry mixture and stir until just moistened. Turn out onto greased board. Knead only til the dough holds together. Make one or two circles 1/2 inch thick. Cut into wedges and put onto a lightly greased pan. Brush with milk and sprinkle with sugar or drizzle with a lemon icing glaze if so desired. Bake at 375 for 15 min.